This quick and easy Salmon with Creamy Tuscan Sauce delivers flavor that tastes like you’re channeling the king of chefs August Escoffier’s cooking prowess.

Ingredients

  • 4 Salmon filets — pat dry, season with salt & pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons Butter
  • 3 cloves Garlic
  •  1 ½ cups Cherry Tomatoes
  • 1 bunch fresh Spinach
  • 1 ½ cups Heavy Cream
  • ⅓ cup Vermouth + 2 tablespoons shiro (mild yellow) Miso (optional umami level)
  • 1 tablespoons Tomato Paste
  • Dash of Turmeric and Paprika
  • ¼ cup shredded Parmesan Cheese
  • ¼ cup each chopped fresh herbs: Basil, Parsley
  • Lemon wedges

Preparation

  1. Heat oil in a large skillet over medium heat. Add salmon filets (if skin on, start with skin side down) and cook for 6 minutes until golden brown. Turn and cook for 2 more minutes. Remove to a plate.
  2. Reduce heat, add butter, garlic, tomatoes, salt and pepper. When tomatoes burst, add spinach and cook until it wilts. Stir in cream, vermouth/miso blend (optional), tomato paste, Parmesan, spices and herbs, simmer for 3 minutes.
  3. Return salmon to skillet and spoon sauce over filets. Simmer for 3 minutes.
  4. Serve over cooked linguine or angel hair pasta.

Wine Pairing Guide

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

UNOAKED, MEDIUM-BODY WHITE

Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)

RICH, MEDIUM to FULL-BODY WHITE

Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay

AROMATIC, SWEET and SEMI-SWEET WHITE

Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Pinot Grigio, Gargenega, Moscato

In general, pricing is a guideline as to the style of wine making in red wines. Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy! More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.

FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan